Measure flour into a food processor. Cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.,Empty mixture into a bowl and knead lightly, pressing dough into a disc. Wrap tightly in plastic wrap and refrigerate at least one hour (or up to 2 days).,In a small saucepan, bring 1 cup water to a boil. Remove from heat, add mangoes, cover, and allow to soak for 15 minutes.,______,To assemble, press 1-inch balls of dough into the bottom and up the sides of ungreased mini muffin cups. Fill each with 1 rounded teaspoons of chili-mango filling.,Bake at 350° for 25-30 minutes until edges are golden brown. Cool in pan on a wire rack; carefully remove tassies from pan when cool.